Kale and Goat Cheese Flatbread

Naan flatbread covered with creamy kale and goat cheese and topped with fresh tomatoes. This easy main dish or side dish is ready in under 30 minutes.

Hey hey! It’s Monday again. Let’s eat all the cheese to make ourselves feel better, ok? Today I’m sharing Kale and Goat Cheese Flatbread! This recipe came about because I wanted an excuse to eat dip as a meal (tell me I’m not alone?).

Dip = snack or appetizer

Dip spread on flatbread = meal

Last year my husband and I spent a long weekend in Napa Valley. We had several delicious meals and I came home extremely inspired. During one of our meals we had kale and goat cheese dip as an appetizer. It was creamy and flavorful and filled with the subtle tang of goat cheese (← my fave). It was so good that I knew I had to recreate it at home. I realized that if I turned the dip into meal, we could eat it any night of the week. Yessss!

What we have here is a thick and creamy mixture of sauteed kale, garlic, cream cheese, and goat cheese. This mixture gets spread on flatbread (I used naan) then topped with mozzarella cheese and a little more goat cheese. The flatbreads bake for about 10 minutes, until the cheese melts and the crust crisps slightly. After baking I top these with chopped tomatoes for a fresh pop of flavor and color.

This flatbread comes together in under 30 minutes! You can serve it on its own or with soup or salad. Bonus points if you have a glass of wine too.

This meal has made its way into our dinner rotation; even my kids eat it! All that kale makes me feel like I’m (sorta) eating something healthy.

Kale and Goat Cheese Flatbread

Naan flatbread covered with creamy kale and goat cheese and topped with fresh tomatoes. This easy main or side dish is ready in under 30 minutes.

Course Appetizer, Main dish, side

Prep Time15minutes

Cook Time15minutes

Total Time30minutes

Servings3-4

AuthorAllison - Celebrating Sweets

Ingredients

Flatbread:

1tablespoonextra virgin olive oil

4cupsfinely chopped kaleloosely packed

1clovegarlicminced

1/8teaspoonsalt

pinch black pepper

3ouncescream cheesecut into pieces

4tablespoonsgoat cheesedivided

2tablespoonsmilk

1/2cupgrated mozzarella or monterey jack cheesedivided

2piecesnaan flatbreadapproximately 8in x 6in ovals

Tomato topping:

1/2cupchopped tomatoesat room temperature

1teaspoonextra virgin olive oil

1teaspoonfinely minced or finely grated garlic

salt and pepper to taste

Instructions

Preheat oven to 350°F.

In a sauté pan, heat olive oil over medium heat. Add kale, garlic, salt, pepper, and 2 tablespoons water. Sauté for about 5 minutes, stirring occasionally, until the kale has softened. Add cream cheese, 2 tablespoons goat cheese and milk, stirring until the cream cheese and goat cheese have melted and the mixture is creamy. Divide the kale between the two pieces of naan. Top each piece of naan with 1/4 cup grated mozzarella and 1 tablespoon goat cheese. Bake for approximately 10 minutes, until the bottom of the naan is slightly crisp and the cheese is completely melted. While baking, combine all ingredients for the tomato topping.

Cut each piece of naan into pieces and top with tomatoes. Serve immediately.

Any excuse to have dip as a meal is a great idea in my books 🙂 And I agree, kale cancels out the cheese, lol!! Love that this is quick to assemble and would make a great weeknight or even Friday night meal. Of course, if I’m having on Friday, I’m sure I’ll have a glass of wine with 😉 Thanks for sharing!

HOLIDAY RECIPES:

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